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Step 1
1 Min
Skin and make the tomatoes in to halves. Squeeze them gently to remove the seeds and excess liquid. Place it in a baking dish, then brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper. Bake for 40 mins at 90 °C.
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Step 2
1 Min
Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil with a small kitchen brush, 4 thinly sliced garlic cloves, 4 thyme sprigs and season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper.
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Step 3
1 Min
Dip the fresh basil leaves in boiling water. Immediately remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. Add in 1 tablespoon olive oil. Season with black pepper.
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Step 4
1 Min
Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.
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Step 5
1 Min
Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.
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Step 6
1 Min
Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.
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Step 7
1 Min
Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.
